Artichoke Ratatouille Chicken

• 3 Japanese eggplants (about 1 pound)
• 4 plum tomatoes
• 1 medium sweet yellow pepper
• 1 medium sweet red pepper
• 1 medium onion
• 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
• 2 tablespoons minced fresh thyme
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon Creole seasoning, divided
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 cup white wine or chicken broth
• 1/4 cup grated Asiago cheese
• Hot cooked pasta, optional

1. Preheat oven to 350u0b0. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
2. Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
3. Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.

eggplants, tomatoes, sweet yellow pepper, sweet red pepper, onion, water, thyme, capers, olive oil, garlic, creole seasoning, chicken breasts, white wine, cheese, pasta

Taken from www.tasteofhome.com/recipes/artichoke-ratatouille-chicken/ (may not work)